Autumn is prime apple time. The cooking apples I like (McIntosh and its derivatives) are in season, it's getting cold, and I dust off the recipe and make apple butter, apple pies and, one of my favorites, apple pecan pancakes.
When I make an apple pie, I generally mix the McIntosh apples with hard green cooking apples, since the Mc's tend to get mushy. I don't have that problem with these pancakes.
The ingredients are simple: oatmeal, butter, chopped ripe apples, pecans... They are substantial but not heavy, since the oatmeal is counteracted by baking powder, which makes them rise. I tend to be particular about the type of apples I use for this. My favorite apple overall, for eating and for cooking, is the McIntosh and its derivatives.
Here is the recipe:
Preheat your oven to 350
Mix together and let sit:
1 1/2 cups oatmeal
1 1/2 cups boiling water
While letting the oatmeal absorb the water, measure out and thoroughly mix:
|photo courtesy of Lyman Orchards|
2 tablespoons baking powder
1/8 teaspoon salt, or less
1/4 cup sugar
Stir one egg into the oatmeal mixture, which should have cooled slightly.
Then measure out 1 cup of milk.
To the bowl of oatmeal, mix in the flour alternately with the milk, stirring well between. The mixture will start getting fluffy.
1/4 cup butter, melted, and stir well
3 apples, peeled and sliced
1/2 cup pecans or walnuts (optional) chopped
2 tablespoons butter
Heat your griddle, put a pat of butter on it, and measure out the pancake dough by 1/2 cups. Brown well 0n one side, flip and then brown on the other. (I'd put the heat down to medium and let them cook slowly.) Put them on a rack in the over while you cook another batch.
|Go for the darker syrup|
These reheat beautifully. I put mine in the toaster.
Next time I'll take pictures (I was too busy eating mine...)